Green Velvet Cake with Cream Cheese Frosting

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This is a green-tinted version of classic red velvet cake with the same tender crumb, subtle cocoa flavor, and tangy cream cheese frosting.

The buttermilk and vinegar react with the baking soda to create an exceptionally soft texture that sets velvet cakes apart.

Why You’ll Love It

  • Same beloved red velvet flavor in a festive green color
  • Moist, tender crumb that stays soft for days
  • Tangy cream cheese frosting balances the sweetness
  • Impressive layered presentation for special occasions
  • Can be made as a sheet cake for easier preparation

Ingredients

For the Cake

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • Green gel food coloring (about 1-2 teaspoons for vibrant green)

For the Cream Cheese Frosting

  • 16 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Optional Decorations

  • Green sprinkles
  • White chocolate shavings
  • Edible gold leaf
  • Fresh mint leaves

Steps

1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining the bottoms with parchment paper.

2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.

3. In a large bowl, whisk together the vegetable oil and sugar until well combined.

4. Add the eggs one at a time, whisking well after each addition.

5. Mix in the buttermilk, vanilla extract, and white vinegar until smooth.

6. Add the green gel food coloring and mix until the color is evenly distributed—add more if needed to achieve your desired shade.

7. Add the dry ingredients to the wet ingredients and mix with a rubber spatula or whisk until just combined with no dry streaks remaining.

8. Do not overmix the batter or the cake will be tough.

9. Divide the batter evenly between the prepared cake pans.

10. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

11. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire cooling rack to cool completely.

12. For the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy, about 2 minutes.

13. Add the powdered sugar one cup at a time, beating on low speed after each addition to prevent a sugar cloud.

14. Add the vanilla extract and salt, then beat on medium-high speed for 2-3 minutes until light and fluffy.

15. If the frosting is too soft, refrigerate for 15-20 minutes before using.

16. To assemble, place one cake layer on a serving plate or cake turntable.

17. Spread about 1 cup of frosting evenly over the top of the first layer.

18. Place the second cake layer on top, bottom-side up for a flat surface.

19. Apply a thin crumb coat of frosting around the entire cake and refrigerate for 15 minutes.

20. Apply the final layer of frosting, smoothing the top and sides with an offset spatula or bench scraper.

21. Decorate with sprinkles, chocolate shavings, or other toppings as desired.

Helpful Tips and Substitutions

Gel food coloring is essential for achieving vibrant green without adding excess liquid to the batter.

If you do not have buttermilk, make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

Room temperature ingredients are crucial for this recipe—cold cream cheese will result in lumpy frosting.

To soften cream cheese quickly, cut it into cubes and let sit at room temperature for 30 minutes, or microwave in 10-second bursts.

The cocoa powder adds depth of flavor, not chocolate taste—do not skip it even though you cannot taste it prominently.

For a three-layer cake, divide the batter among three 8-inch pans and reduce baking time by 5-8 minutes.

To make as a sheet cake, pour all the batter into a greased 9×13-inch pan and bake for 40-45 minutes.

Serving Ideas

Slice with a sharp, thin-bladed knife wiped clean between cuts for the cleanest presentation.

Serve at cool room temperature for the best texture—straight from the refrigerator will be too firm.

Pair with a cup of coffee or Irish breakfast tea.

Top individual slices with a small dollop of whipped cream and a mint leaf.

This cake makes an impressive centerpiece for St. Patrick’s Day dinners or birthday parties.

Make-Ahead and Storage

Unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for 1 day or refrigerated for up to 5 days.

Unfrosted layers freeze well for up to 3 months—wrap in plastic wrap, then aluminum foil, and place in a freezer-safe container.

Thaw frozen layers in the refrigerator overnight before frosting.

The frosted cake should be stored in the refrigerator and will keep for up to 5 days.

Remove from the refrigerator 30-60 minutes before serving to take the chill off.

The cream cheese frosting can be made up to 1 week ahead and stored in an airtight container in the refrigerator—bring to room temperature and rewhip before using.

Do not freeze the fully frosted cake as the cream cheese frosting does not freeze well.

Worth the Effort

Green velvet cake brings the same crowd-pleasing qualities of red velvet with a fun seasonal twist.

The tangy frosting against the tender, lightly cocoa-flavored cake is a combination that works every time.

Once you master this recipe, you will want to make it for every celebration.

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